Author
Topic: Cracker in the WFO ?? (Read 2256 times)

Yep it worked!I had leftover scraps from rolling out the 3 cracker style pizzas last weekend. I simply pressed the rolled our scraps into a ball and placed into the fridge rather than throw it out. Well that was Sat night on Tues. I found the bag and placed it into the freezed. When I decided to Fire the WFO this weekend I took the bag out Fri night put in fridge. Put it at room temp for close to 4 hrs. Well it rolled out great very easy and super thin. Originally I thought it would be enough for the 9 " cutter pan but I filled a 14" ! Oven was down to around 700 so I placed it in oven in pan for like 1.5 min prebake and it started to brown up right away top and bottom. so far so good. I topped it keep in mind this was an after thought so I was a touch low on cheese but worked out great and I plan to cut down on the cheese on this recipe from here on out another 35 sec in oven then finish for 30 sec on stone. I was cleaning up so it got just touch over cooked But Man was it good!! Looked like the Moon crust. The guests even after eating 6-8 slices of margherita devoured this pizza one guy went 2 fisted after 1 bite grabbed another slice to not miss out. Little rude but a ton of compliments on that simple pizza. I will do this again under more serious circumstances.I also did a thicker Sicilian type with the other NY style dough I also had leftover. ( love those leftovers and that too cam out superior to anything of that thickness indoors. For reference It was a 6 oz. ball and made a 8" pizza keeping this toward the front of the oven to not over cook the cheese. Bingo nailed it and gone again No leftovers this time So my little leftover experiment beyond the classic simple margherita shows the versatility of these great ovens.of course there were NY style as part of the original menu Its gonna be a great summer heres the 3 stylesJohn